Chef de Cuisine

Fripp Island Hospitality•Fripp Island, SC

10d•Onsite

About The Position

The Chef de Cuisine is the back-of-house business-unit leader for an assigned restaurant. The position is responsible for culinary quality, daily food-cost execution, BOH labor, scheduling, purchasing, inventory, sanitation, equipment stewardship, team performance, and leadership development. The Chef de Cuisine works in close partnership with the Restaurant Manager as a co-leader of the outlet and reports directly to the Resort Executive Chef. The Resort Executive Sous Chef is the senior operational culinary leader and provides direction when the Resort Executive Chef is unavailable.

Requirements

Degree in culinary arts, hospitality, or a related field, or equivalent culinary leadership experience.
Previous experience as an Executive Sous Chef, Chef de Cuisine, or comparable senior kitchen leader with responsibility for a high-volume or upscale-casual operation.
Demonstrated ability to lead food quality, BOH labor, scheduling, ordering, inventory, food cost, food safety, and employee development.
Strong culinary judgment, organization, communication, accountability, financial awareness, and problem-solving capability.
Ability to work collaboratively with a Restaurant Manager and other resort leaders while maintaining clear ownership of BOH performance.
Current ServSafe Manager certification or ability to obtain it before assuming independent responsibility for the outlet.

Nice To Haves

Experience in private clubs, destination resorts, seasonal hospitality, member-based operations, or comparable multi-concept environments.
Experience with recipe-management, inventory, purchasing, scheduling, costing, and operational-reporting systems.
Experience developing Sous Chefs, Junior Sous Chefs, and internal successors.
Experience supporting menu development, events, local sourcing, openings, renovations, or operational turnarounds.

Responsibilities

Lead all back-of-house operations for the assigned restaurant and deliver consistent food quality, safety, readiness, and service execution.
Partner with the Restaurant Manager on guest experience, outlet profitability, labor performance, cleanliness, culture, member relationships, and operational readiness.
Build BOH schedules, manage daily labor deployment, control overtime, and maintain appropriate leadership and station coverage.
Own routine ordering, pars, receiving, storage, transfers, invoice review, inventory counts, and inventory accuracy for the outlet.
Execute approved recipes, portions, yields, presentation standards, menu rollouts, and food-cost controls.
Develop and recommend dishes and operational improvements for approval through the Resort Executive Chef and Executive Director of Food & Beverage.
Hire cooks within approved staffing plans and participate in selection of Sous Chefs and Junior Sous Chefs.
Coach, evaluate, develop, recognize, and hold accountable all direct reports and assigned culinary employees.
Own food safety, sanitation, allergen controls, health-inspection readiness, and corrective action within the outlet.
Maintain kitchen equipment, smallwares, storage areas, and facilities and communicate repair and capital needs promptly.
Review operating and financial results and implement corrective action when quality, labor, food cost, waste, inventory, or team performance misses expectations.
Model the resort and Food & Beverage leadership principles.
Perform other culinary leadership duties reasonably associated with the position and resort needs.